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http://hdl.handle.net/1843/41809| Type: | Artigo de Periódico |
| Title: | Multilayer perceptron network and Vyazovkin method applied to the non-isothermal kinetic study of the interaction between lumefantrine and molecularly imprinted polymer |
| Authors: | Maria Betânia de Freitas-Marques Bárbara Caroline Rodrigues Araújo Pedro Henrique Reis da Silva Christian Fernandes Wagner da Nova Mussel Rita de Cássia de Oliveira Sebastião Maria Irene Yoshida |
| Abstract: | Molecularly imprinted polymers (MIP) have been used primarily to improve selectivity in solid-phase extraction. Synthetic MIPs composed by 2-vinyl pyridine as the monomer, ethylene glycol dimethacrylate as a cross-linker, toluene as the porogen solvent, and azobisisobutyronitrile as initiator were obtained by the precipitation polymerization and were investigated to describe the interaction between the template and the MIP. The non-isothermal interactions between MIP and the antimalarial drug lumefantrine as a template were investigated by differential scanning calorimetry. The data were recorded at the heating rates of 5, 7.5, 10, and 15 °C min−1. During the experiments, the obtained compound lumefantrine–MIP and the kinetics of this process were investigated using Vyazovkin isoconversional method and multilayer perceptron network (MLP). Thermal analysis and powder X-ray diffraction indicate a specific thermal and crystalline event (fingerprint) for this compound. According to the Vyazovkin method, the determined activation energy to initiate the compound formation is about 80 kJ mol−1 and about 166 kJ mol−1 to achieve 60% of conversion. MLP determined activation energy of 159–196 kJ mol−1 for the whole process and attested a significant contribution of the Avrami–Erofeev kinetic model to describe the event. |
| Subject: | Polímeros de impressão molecular Rede neural artificial Antimaláricos |
| language: | eng |
| metadata.dc.publisher.country: | Brasil |
| Publisher: | Universidade Federal de Minas Gerais |
| Publisher Initials: | UFMG |
| metadata.dc.publisher.department: | FAR - DEPARTAMENTO DE ALIMENTOS ICX - DEPARTAMENTO DE QUÍMICA |
| Rights: | Acesso Restrito |
| metadata.dc.identifier.doi: | 10.1007/s10973-020-09818-1 |
| URI: | http://hdl.handle.net/1843/41809 |
| Issue Date: | 2021 |
| metadata.dc.url.externa: | https://link.springer.com/article/10.1007/s10973-020-09818-1 |
| metadata.dc.relation.ispartof: | Journal of Thermal Analysis and Calorimetry |
| Appears in Collections: | Artigo de Periódico |
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